Savory Grilled Catfish Pepes with Spicy Herb Infusion
Pepes (Pais) Patin
Ingredients
| Bumbu (Spices) | Quantity |
|---|---|
| Bawang merah (red shallots) | 10 pieces |
| Bawang putih (garlic) | 6 cloves |
| Kemiri (candlenuts) | 5 pieces |
| Terasi (shrimp paste) | 1/2 piece |
| Cabe merah besar (large red chili) | 1 piece |
| Gula (sugar) | to taste |
| Garam (salt) | to taste |
| Penyedap (seasoning) | to taste |
| Lada (pepper) | to taste |
| Isian (Filling) | Quantity |
|---|---|
| Cabe merah besar (large red chili) | 3 pieces |
| Cabe hijau besar (large green chili) | 1 piece |
| Tomat (tomato) | 2 pieces |
| Daun pisang (banana leaves) | as needed, preheated |
| Ikan patin (catfish) | 3 pieces |
| Tusuk gigi (toothpicks) | 6-8 pieces |
Instructions
-
Prepare the Spice Mixture: Combine all the bumbu ingredients in a blender or mortar and pestle, and blend until smooth.
-
Prepare the Banana Leaves: Heat the banana leaves over an open flame until pliable, making them easier to wrap without tearing.
-
-
Assemble the Pepes: Place a piece of the prepped catfish on a sheet of banana leaf. Generously coat it with the blended spice mixture and top with slices of red and green chilies and tomato.
-
Wrap and Secure: Fold the banana leaf over the fish to create a packet and secure it with toothpicks.
-
Steam: Place the wrapped fish in a steamer and cook for about 10 minutes.
-
Grill: After steaming, grill the packets for another 10 minutes to enhance the flavors.
-
Serve: Your Pepes Patin is ready to be served! Enjoy the delightful flavors of this traditional dish. 😊
